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Award Winning Chili 7-8 lbs. Beef Chuck cut into bite-sized pieces 1/2 c Peanut or Vegetable Oil 8 Medium Onions Chopped 10 Garlic Cloves Minced 4 Cans Tomato Paste 8 T Oregano Ground Greek 4 T Debheart Chili Powder 2 T Ancho Pepper Ground 4 t Cayenne Pepper Mild 2 T Paprika Mild Spanish 2 T Hot Sauce 2 t Cumin Ground Jalapeno Salt to taste Season beef with salt and pepper. Heat 1 T ghee in a very large pot over high heat. Brown beef in batches, taking care not to overcrowd your pan (each piece of beef should have space around it; too much in the pan will steam your beef, not sear it; searing and browning is what adds so much flavor). Add additional 1 T ghee as needed with each new batch. Add onions and garlic, cook, stirring frequently, until very soft and just starting to brown. Stir in tomato paste. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add remaining ingredients and cook, stirring frequently, for 1 minute. Add beef back to pot along with 5 cups water; bring to a boil. Reduce heat to low. Simmer, stirring occasionally, until meat is tender, about 2-3 hours. Serves 8